1. Heat
oil in skillet. Add chicken and cook 3 minutes on each side, or until
tender and cooked through. Remove chicken from pan, let it rest for a
couple of minutes, then slice into small strips and set aside.

2. Add the mushrooms and garlic to the skillet; cook for 1 minute,
stirring. Sprinkle with flour, stirring quickly. Stir in the broth and
milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring
occasionally. Stir in cheeses and pepper.

3. Return the chicken to the skillet; cook, stirring for about 2
minutes, until chicken warms up.

4. Arrange fettuccine on four plates. Top with chicken and sauce.
Garnish with parsley.

Directions:
Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
Spray a non-stick skillet with olive oil and heat on medium. Sauté onions until soft, and then add the garlic, tomato,
and kielbasa. Sauté for another 5 to 7 minutes. Add spinach and cook until
wilted, about 1 minute. Set aside.

Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour,
salt and pepper until smooth. Add the cheese and cooked kielbasa mixture
to the bowl and mix well.
Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm. Serving size is two muffin-sized quiches.

For the sauce:
1/4 cup sour cream
2 t of the liquid from a can of chilis in adobo sauce
1 t lime juice

Possible toppings: (obviously top them with whatever you like - these are just my favorites for this particular recipe)
queso fresco
fire roasted corn (can roast your own in the oven or on the grill if you wish)
shredded lettuce or cabbage
chopped cilantro
avocado

Directions:
Preheat your grill to medium high heat.

Whisk together the olive oil, 1 T lime juice cumin, chili powder and paprika. Put the fish filets in gallon ziplock bag, and pour the marinade over the fish. Let it marinade for 15 minutes.

Directions:
Heat olive oil in a large
skillet over medium-high heat. Season both sides of chicken with salt
and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per
side until cooked through (chicken should register 165 degrees in
thickest part of chicken on an instant read thermometer). Transfer to a
plate, cover with foil to keep warm.

Add garlic to remaining
oil in pan and saute 10 seconds, then add wine or chicken broth, cream, mustard,
thyme and sage and cook, stirring constantly, until thickened slightly,
about 1 - 2 minutes. Stir in honey and (if needed) season lightly with
salt. Serve chicken with sauce over top and garnish with additional
thyme leaves if desired.

Directions:1. Preheat oven to 400 degrees. In a medium skillet, brown the ground beef. Sprinkle with garlic powder, onion powder, seasoned salt, and pepper to your own taste.3. Add the cooked pickle, ketchup, mustard, and cheese to the cooked ground beef.4. Place 2 heaping tablespoons of the meat mixture in
the middle of an egg roll wrapper. Fold according to the package directions Take your finger, dip it in water and dampen all sides of
the egg roll. 5.
Place the rolls on parchment paper sprayed with olive oil on a baking sheet. Once they are all on the sheet, spray the top of them with olive to help them brown in the oven.6. Bake for 15-20 minutes until they are golden brown.7. Serve warm with nacho cheese sauce, ketchup, mustard or salsa.

1. In
a large pot, heat the olive oil over medium high heat. Add the
pancetta, garlic, shallots, carrots and thyme and cook until the
pancetta is crispy, 5-7 minutes.
2. Add the chicken broth and bring to a boil.
3. Add
the tortellini and beans and simmer until tortellini is tender.
(Cooking time will vary depending on whether your pasta is fresh or
frozen).
4. Stir in fresh parsley and season with pepper, to taste. Serve with Parmesan cheese for garnish.

Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.

In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.

Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus.

Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.

Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and serve warm.

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About Me

This blog is dedicated to helping those who struggle to answer the question, “What’s for dinner?” As a busy wife, mom, and elementary librarian, deciding what to make for dinner is one of my daily challenges. Menu planning has been my saving grace, so I hope that by sharing my recipes and menus, I can help others on their journey to meal-planning bliss!